Crockpot Sweet Potato Casserole
A creamy sweet potato casserole topped with a crunchy pecan topping, perfect for holiday gatherings and family dinners.
Equipment
- 6-quart Slow Cooker
- Mixing Bowl
- Stand Mixer or Hand Mixer
Ingredients
- 2 cans sweet potatoes 29-ounce, drained
- 4 Tbsp. unsalted butter softened
- 2 Tbsp. sugar
- ½ tsp. salt
- 2½ Tbsp. light brown sugar lightly packed
- 1 Tbsp. orange juice
- 2 large eggs
- 1½ tsp. vanilla extract
- ½ cup evaporated milk
- ¾ cup chopped pecans
- ½ cup light brown sugar lightly packed (for topping)
- ½ cup flour for topping
- 1 tsp. vanilla extract for topping
- 4 Tbsp. unsalted butter softened (for topping)
- ¼ tsp. salt for topping
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Line your 6-quart slow cooker with a disposable liner or spray it with cooking spray.
- In a large bowl, combine drained sweet potatoes, 4 tablespoons of butter, sugar, salt, brown sugar, orange juice, eggs, vanilla extract, and evaporated milk. Beat until smooth.
- Pour the sweet potato mixture into the prepared slow cooker and smooth the top.
- In a medium bowl, mix topping ingredients: pecans, brown sugar, flour, vanilla extract, butter, and salt until crumbly. If too wet, add flour until desired consistency.
- Sprinkle the topping evenly over the sweet potato mixture without pressing down.
- Cover and cook on high for 2.5 to 4 hours, or until edges are lightly browned and center is firm.
- After cooking, let it stand for 20 minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.